I’ll be honest: for years my go-to baked beans were simply a doctored-up can of Bush’s heated in my mini crockpot. Living in one of the world’s great BBQ cities made me feel there was no point trying to compete with local experts, so for gatherings I usually grabbed carry-out. Eventually I decided to take a different approach — make something unique that pairs perfectly with home-cooked BBQ without a trip across town. These Slow Cooker Honey BBQ Baked Beans aren’t trying to outshine the pros, but they’re flavorful, simple, and a great match for grilled ribs or smoked meats seasoned with a coffee-BBQ rub.
I like to mix beans of different sizes and colors for visual contrast and texture. A combination of navy beans, light kidney beans, and pinto beans works nicely. Drain and rinse three 15–16 ounce cans of beans and add them to your slow cooker.
Brown a couple of slices of bacon and a finely diced small yellow onion in a skillet for a few minutes. The bacon and onions add a savory depth and a wonderful aroma that lifts the whole dish.
Whisk together a simple sauce of your favorite BBQ sauce, honey, and a touch of garlic powder. Pour it over the beans, stir to combine, then cover and cook. You can cook on high for a few hours or on low all day until the flavors meld and the beans are heated through. The result is an easy, sweet-and-smoky side that complements any BBQ.
Slow Cooker Honey BBQ Baked Beans
Jennifer Draper
Ingredients
- 2 slices bacon
- 1/2 small yellow onion
- 16 ounces canned beans, drained and rinsed
- 1 cup BBQ sauce
- 3 tablespoons honey
- 1 teaspoon garlic powder
Instructions
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Heat a small skillet over medium-high heat.
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Slice the bacon into small pieces and add to the pan.
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Brown the bacon for 2–3 minutes.
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Finely dice the onion and add it to the skillet with the bacon.
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Cook another 3–4 minutes until the bacon and onions are lightly browned.
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Place the drained and rinsed beans in the slow cooker and add the bacon and onions.
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In a small bowl whisk together BBQ sauce, honey, and garlic powder.
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Pour the sauce over the beans and stir to combine.
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Cover and cook on low for 5–7 hours or on high for 3–4 hours, until heated through and flavors meld.
Notes
Nutrition
